I woke up this morning to an oddly quiet house – Mama and Katie-Bug were nowhere to be found. Violet-Bug was still sound asleep. No cause for alarm, though. Occasionally on weekends, Mama and whichever kiddo is awake first will go across town to the most awesome doughnut bakery in the world – Spalding’s – and return with a bag full of yumminess.
I was awake anyhow, so I thought of what might compliment the doughnuts. I remembered the breakfast muffins our babysitter makes, and thought I’d try something like that. I didn’t have the exact ingredients hers calls for, but I cobbled together the following. It was a hit!
- 4 eggs, beaten
- 1/4 c. milk
- 4 slices of bacon, crisp, crumbled (I used the microwave kind)
- 1 c. frozen hash browns
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. onion powder
- baby spinach, shredded (about a cup; depends on how much you want)
- 1 c. + about 1/4 c. shredded sharp cheddar cheese
- Big bowl, smaller bowl
- Muffin tin (12 muffins)
- Liners (I used the silicon kind)
- Cooking spray
- Oven at 375
Put the hash browns in the bigger mixing bowl. Crumble the bacon into the hash browns and add the spinach and one cup of the cheddar cheese. (I used kitchen scissors to shred the spinach leaves). In the smaller bowl, whisk the four eggs and add the salt/pepper/onion powder and milk. Pour the egg mixture into the hash brown bowl and stir to combine.
Put the muffin liners in the tin and spray each one lightly with cooking spray. Divide the mixture into the pan and put a pinch of the reserved cheddar on top of each.
Bake at 375 for 20 minutes.